Garlic and Rosemary Roast Pork

4 cloves garlic, minced
3 whole cloves garlic
2 tbsp. chopped fresh rosemary
1 tsp. salt
½ tsp. white pepper
4lb. bone-in pork loin roast
1 tbsp. oil

Mix minced garlic, rosemary, salt and pepper in a small bowl; rub all over pork.

Put meat bone side down in a large roasting pan. Cut about ¼" off tops of
heads of whole garlic; place heads around pork Drizzle garlic with oil,
rolling heads in oil to coat.

Roast uncovered, 1¼ hours or until an instant thermometer inserted in thickest
part of roast (not touching bone) registers 155°. Let rest 15 minutes.
Carve and serve with cloves of roasted garlic to squeeze from skins onto pork.

*DIFFERENT TAKES:
Spread pork with Dijon mustard, then with garlic-rosemary mixture.
Arrange small new potatoes around the pork before roasting.
Squeeze roasted garlic into mashed potatoes or toss with cooked vegetables.